This Cucumber Bang Bang Salad is cool, creamy, crunchy, and packed with bold sweet, tangy, and slightly spicy flavor. Crisp cucumbers are tossed in a creamy chili-garlic dressing, making this an easy side dish, light lunch, or refreshing addition to grilled chicken, salmon, or rice bowls.
Recipe Details
Prep Time: 15 minutes
Chill Time: 10–15 minutes (optional)
Total Time: About 20–30 minutes
Servings: 4
Difficulty: Easy
Cooking Required: No
Ingredients
For the Cucumber Salad
2 large English cucumbers, thinly sliced
¼ teaspoon salt
2 green onions, thinly sliced
1 tablespoon chopped fresh cilantro (optional)
For the Bang Bang Dressing
⅓ cup mayonnaise
2 tablespoons Greek yogurt or sour cream
1–2 tablespoons sweet chili sauce
1 tablespoon sriracha, or to taste
1 tablespoon fresh lime juice
1 teaspoon honey
1 small garlic clove, finely minced or grated
½ teaspoon sesame oil (optional)
Pinch of salt
Pinch of black pepper
Optional Toppings
Sesame seeds
Red pepper flakes
Extra sliced green onions
Fresh cilantro
Lime wedges
Instructions
1. Prepare the Cucumbers
Wash the cucumbers and slice them thinly. You can use a sharp knife or mandoline.
Place the sliced cucumbers in a bowl and sprinkle with ¼ teaspoon salt. Let them sit for 10 minutes to draw out excess moisture.
Drain any liquid and gently pat the cucumbers dry with paper towels.
2. Make the Bang Bang Sauce
In a small bowl, whisk together:
Mayonnaise
Greek yogurt or sour cream
Sweet chili sauce
Sriracha
Lime juice
Honey
Garlic
Sesame oil, if using
Salt and black pepper
Mix until smooth and creamy.
3. Toss the Salad
Add the cucumbers, green onions, and cilantro to a large bowl.
Pour the Bang Bang dressing over the vegetables and gently toss until everything is evenly coated.
4. Chill and Serve
For the best flavor, refrigerate the salad for 10–15 minutes before serving.
Garnish with sesame seeds, extra green onions, cilantro, or red pepper flakes.
Serve cold and enjoy!
Tips for the Best Cucumber Bang Bang Salad
Remove excess water: Salting the cucumbers helps prevent a watery salad.
Adjust the heat: Start with less sriracha and add more to taste.
Use full-fat mayo for the creamiest dressing.
Keep it fresh: Add the dressing shortly before serving for maximum crunch.
Make it lighter: Replace some or all of the mayonnaise with Greek yogurt.
For extra crunch: Add shredded carrots, thinly sliced cabbage, or radishes.
Delicious Variations
Crunchy Veggie Version
Add shredded carrots, red cabbage, and sliced bell peppers.
Protein-Packed Version
Top the salad with grilled chicken, cooked shrimp, or shredded salmon.
Extra-Spicy Version
Add extra sriracha, chili crisp, or red pepper flakes.
Avocado Version
Add diced avocado just before serving for extra creaminess.
Low-Carb Version
The basic recipe is already naturally low in carbohydrates. Choose a low-sugar sweet chili sauce if you want to reduce the carbohydrate and sugar content further.
Nut Information & Allergy Notes
Is this recipe nut-free?
The basic recipe contains no peanuts or tree nuts.
However, always check labels on packaged ingredients, especially:
Mayonnaise
Sweet chili sauce
Sriracha
Sesame oil
Sesame seeds
Any prepared seasoning blends
Some products may be manufactured in facilities that also process peanuts or tree nuts.
Important Sesame Information
Sesame is not a peanut or tree nut, but it is a recognized allergen for some people. If sesame is a concern, simply leave out the sesame oil and sesame seed garnish.
Other Possible Allergens
Depending on the brands used, this recipe may contain:
Eggs – usually found in mayonnaise
Milk/Dairy – if using Greek yogurt or sour cream
Soy – possible in some sauces or mayonnaise
For severe food allergies, always read every ingredient label carefully and choose products appropriate for the person’s allergy needs.
Storage
Refrigerator: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1–2 days.
The cucumbers will release water as they sit, so stir before serving.
Freezing is not recommended.
For the best meal-prep results, store the sliced cucumbers and dressing separately, then combine just before eating.
Frequently Asked Questions
Q: Why is it called Bang Bang Salad?
A: The name comes from the creamy, sweet, tangy, and spicy Bang Bang-style sauce that coats the cucumbers.
Q: Can I make this salad ahead of time?
A: Yes. Prepare the cucumbers and dressing separately up to a day ahead. Combine them shortly before serving for the best crunch.
Q: Can I make it without mayonnaise?
A: Absolutely! Replace the mayonnaise with additional Greek yogurt or a dairy-free alternative.
Q: How can I make it less spicy?
A: Use less sriracha or omit it completely. You can add a little extra sweet chili sauce for flavor without as much heat.
Q: Can I make this dairy-free?
A: Yes. Use mayonnaise without Greek yogurt or replace the Greek yogurt with a plain dairy-free yogurt.
Q: Is Cucumber Bang Bang Salad gluten-free?
A: It can be. The fresh ingredients are naturally gluten-free, but check the labels on the sweet chili sauce, sriracha, and other packaged ingredients.
Q: Can I add protein to make it a full meal?
A: Yes! Grilled chicken, shrimp, salmon, tofu, or shredded rotisserie chicken all work well.
Q: What should I serve with this salad?
A: It pairs beautifully with grilled meats, fish, rice bowls, Asian-inspired dishes, or as a refreshing side for burgers and sandwiches.
Serving Suggestions
Serve this creamy and spicy cucumber salad with:
Grilled chicken
Honey garlic salmon
Rice or cauliflower rice
Shrimp skewers
Asian-style meatballs
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Crispy Mozzarella Chicken with Garlic Herb Butter & Roasted Tomatoes - August 24, 2026
- Savory Corn & Cheddar Muffins - August 24, 2026
- Cheesy Pizza Muffins — Full Recipe - August 24, 2026
